Chicken Pad Thai

How to prepare chicken pad thai

1. Prepare the sauce by mixing all the ingredients in a small cup until the sugar is completely dissolved.
2. Prepare the aromatic paste by blending everything with an immersion blender or in a small food processor.
3. Cut the chicken breast into small strips, bite-sized or even smaller. Crush the peanuts to a powder in a mortar. Beat the eggs well with a little salt.
4. Bring salted water to a boil in a pot. Add the noodles and cook for 3 minutes from that moment. Drain, run under cold water and then drain again, shaking the strainer well until you see no more water dripping. Cut them in several places with scissors, this way they will be easier to mix in the pan and to eat.
5. Heat a wide pan/wok (about 28 cm diameter) well. Drizzle 1 tablespoon of oil and then add the chicken strips. Stir-fry, stirring frequently only until the color changes everywhere and no pink is visible. Sprinkle a little salt while stir-frying.
6. Remove the chicken from the pan and add the aromatic paste in its place. Stir-fry for 1-2 minutes, stirring frequently until you see the oil separate. At that moment add the chicken back and stir-fry together for 1 more minute.
8. Add the noodles and stir-fry everything for 1 minute. Add the sauce and zest from 1/2 lime and continue to stir-fry for 2 minutes, until the noodles absorb the liquid.
9. Add the peanut powder and mix until uniform. Taste the noodles for salt and lime juice.
10. Remove the pan from heat and pour the beaten eggs over the noodles. Stir continuously for 1 minute, to give the eggs time to cook.
11. Serve immediately with lime quarters, hot pepper slices and/or green onion.

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